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Published byErnest Baker Modified over 7 years ago
Cakes : A step-by-step guide
Step 1 Add 175g of softened butter and 175g caster sugar to a food mixer bowl and whisk with the beaters until pale and creamed. Beat in 3 lightly beaten eggs a little at a time. Don’t add them too fast or the mixture may curdle.
Step 2 Sieve in 175g self raising flour and using a metal spoon gently fold in. The mixture should be a dropping consistency. If it is too dry add a little water or milk and if too wet add a little more flour.
Step 3 Grease 2 x 20cm round loose bottom sandwich cake tins and line with greaseproof paper. Divide the mixture between the tins and spread evenly. Put in a pre-heated oven at gas mark 5/190C (180C in a fan oven) and bake for about 20 minutes
Step 4 When cooked they should spring back when pushed with fingertips. Remove from the oven and allow to cool for a few minutes, then turn out onto a wire rack to cool completely. Sandwich together with jam and dust with sieved icing sugar or caster sugar.
Cake tips When beating in the eggs add a tbsp of flour a this will prevent the mixture from separating and curdling Victoria sponge is made using the creaming method. Always use the same amount of fat, sugar and flour and half the amount of eggs (i.e. 225g flour, sugar and butter = 4 eggs)
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